Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 pan and line with parchment paper.
In a large bowl, whisk together almond flour and salt. Add coconut oil or vegan butter and maple syrup. Stir to combine until dough forms and all dry bits are incorporated. Transfer dough to prepared pan. Press dough into an even layer. Use an extra piece of parchment paper to help smooth it out.
Bake for 12-14 minutes, crust should start to brown on edges and lightly on top. Remove from oven and set aside.
While crust is baking, pit and slice your dates and cover them in a small bowl with hot water. Allow to soak for at least 5 minutes. Once soaked, drain and transfer dates to a high powered blender. Add salt, coconut milk, maple syrup, and vanilla extract. Blend on high until smooth.
Transfer date caramel to a medium bowl. Add shredded coconut. Stir to combine. Spread date caramel mixture in an even layer on top of baked crust. Refrigerate for at least 1 hour to set.
In a small microwavable bowl, add chocolate chips and heat for two 30-second intervals in the microwave to melt. Remove bars from fridge and drizzle melted chocolate on top. (I put melted chocolate in a baggie, cut the tip, and drizzle.)
Refrigerate for another 30 minutes before removing from pan and slicing into bars.
Store Samoas cookie bars in the refrigerator up to 4 days.